CA2002223A1 - Baked products with long term anti-staling and keeping properties and superior nutritional qualities - Google Patents

Baked products with long term anti-staling and keeping properties and superior nutritional qualities

Info

Publication number
CA2002223A1
CA2002223A1 CA2002223A CA2002223A CA2002223A1 CA 2002223 A1 CA2002223 A1 CA 2002223A1 CA 2002223 A CA2002223 A CA 2002223A CA 2002223 A CA2002223 A CA 2002223A CA 2002223 A1 CA2002223 A1 CA 2002223A1
Authority
CA
Canada
Prior art keywords
doughs
batters
staling
long term
baked goods
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA2002223A
Other languages
French (fr)
Other versions
CA2002223C (en
Inventor
Harry W. Rudel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2002223A1 publication Critical patent/CA2002223A1/en
Application granted granted Critical
Publication of CA2002223C publication Critical patent/CA2002223C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Saccharide Compounds (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Compounds Of Unknown Constitution (AREA)

Abstract

A composition of natural ingredients which consists of a milled oat groat product and high gluten wheat flour and may also contain one or more diluents of other natural grain products and methods of utilizing the composition to make both yeast and chemically leavened baked goods which do not stale and have extended keeping qualities, are nutritionally superior due to high protein and dietary fiber content and are reduced in calories; dry mixes of natural ingredients derived from grains from which the yeast or chemically leavened baked goods can be prepared; doughs and batters made by the addition of liquid to the dry mixes; baked goods prepared from the doughs and batters; and the methods of preparation of the mixes, doughs, batters and baked products.
CA002002223A 1988-11-22 1989-11-03 Baked products with long term anti-staling and keeping properties and superior nutritional qualities Expired - Fee Related CA2002223C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/276,408 US4961937A (en) 1988-11-22 1988-11-22 A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
US276,408 1988-11-22

Publications (2)

Publication Number Publication Date
CA2002223A1 true CA2002223A1 (en) 1990-05-22
CA2002223C CA2002223C (en) 1995-07-04

Family

ID=23056547

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002002223A Expired - Fee Related CA2002223C (en) 1988-11-22 1989-11-03 Baked products with long term anti-staling and keeping properties and superior nutritional qualities

Country Status (8)

Country Link
US (1) US4961937A (en)
EP (1) EP0438536B1 (en)
AT (1) ATE112454T1 (en)
AU (1) AU641628B2 (en)
CA (1) CA2002223C (en)
DE (1) DE68918702T2 (en)
IL (1) IL91755A (en)
WO (1) WO1990005453A1 (en)

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US5464644A (en) * 1989-09-27 1995-11-07 Kellogg Company Ready-to-eat-cereal containing psyllium and use thereof for lowering cholesterol levels
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US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
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US5260082A (en) * 1992-09-16 1993-11-09 Kraft General Foods, Inc. Baked goods, doughs or batters, dry mixes and methods for producing thereof
US5439696A (en) * 1993-08-25 1995-08-08 The Pillsbury Company High ratio baking composition
US5665385A (en) * 1994-12-09 1997-09-09 Sound Nutrition, Inc. Dietary metal supplements
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
US5932268A (en) * 1996-07-31 1999-08-03 The Pillsbury Company Flexible partially cooked food composition
AU747863B2 (en) * 1997-03-20 2002-05-23 Cambridge Biopolymers Limited Improvements relating to bran gels
KR20010032092A (en) 1997-11-14 2001-04-16 에드워드 제이. 길디아 Expandable food products and methods of preparing same
US6322826B2 (en) * 1998-06-16 2001-11-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
US6569483B2 (en) * 1998-06-16 2003-05-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
US6733815B2 (en) 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US6803067B2 (en) * 2000-03-10 2004-10-12 General Mills, Inc. Method of preparing and using a scoopable dough product
AU2001241843A1 (en) * 2000-03-10 2001-09-24 General Mills Marketing, Inc. Scoopable dough and products resulting therefrom
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US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
WO2003049545A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
EP1323355A1 (en) * 2001-12-28 2003-07-02 Societe Des Produits Nestle S.A. Food product with high viscosity
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
DE60328512D1 (en) * 2002-11-14 2009-09-03 Puratos Nv FORMULATION FOR INCREASING THE AROMAS METABOLISM OF YEAST IN PREVENTIVE, DOUGH, BROWN AND OXYGEN FERMENTATION SYSTEMS
AU2004200928B2 (en) * 2003-03-07 2009-04-30 Standard Foods Corporation Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
US20040197454A1 (en) * 2003-04-02 2004-10-07 Henry Leola K. Dough intermediate having enhanced textural properties and method of making same
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
US20050064080A1 (en) * 2003-09-24 2005-03-24 Creighton Dean W. High fiber high protein ready-to-eat cereal
US20050074534A1 (en) * 2003-10-01 2005-04-07 Goedeken Douglas L. Dough compositions and related methods
WO2005036971A1 (en) 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
AR047658A1 (en) 2004-02-03 2006-02-01 Cargill Inc CONCENTRATE OF PROTEINS AND WATER CURRENT WITH HYDROSOLUBBLE CARBOHYDRATES
MXPA06014647A (en) * 2004-07-02 2007-03-12 Archer Daniels Midland Co Dehydrated edible beans in bread.
WO2006010053A1 (en) * 2004-07-07 2006-01-26 Archer-Daniels-Midland Company Low carbohydrate flour additive
MX2007000423A (en) * 2004-07-12 2007-03-28 Archer Daniels Midland Co Low carbohydrate bread product.
US20060078650A1 (en) * 2004-10-08 2006-04-13 Bechtold Roy A Dough compositions and related methods
US20070014891A1 (en) * 2004-10-08 2007-01-18 David Gale Dough compositions and related methods
CH696104A5 (en) * 2004-10-12 2006-12-29 Dambach Ag Flour mixture made from this flour mix bread.
US20070178208A1 (en) * 2006-01-31 2007-08-02 Moidl Joseph B Method of reducing voids in dough
WO2009151422A1 (en) * 2008-06-13 2009-12-17 General Mills Marketing, Inc. Dough compositions and methods including starch having a low, high-temperature viscosity
US20100303991A1 (en) * 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production
DK2595488T3 (en) * 2010-07-21 2020-02-24 Novozymes As PROCEDURE FOR THE PREPARATION OF A BAKED PRODUCT WITH ANTILLING AMYLASE AND PEPTIDASE
US20120251660A1 (en) * 2011-03-31 2012-10-04 Brunob Ii B.V. Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management
AR087159A1 (en) 2011-06-20 2014-02-26 Gen Biscuit GALLETITA FOR BREAKFAST WITH SLOW GLUCOSE AVAILABILITY
RU2509464C1 (en) * 2012-09-14 2014-03-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Кемеровский технологический институт пищевой промышленности Method for production of rye-and-wheat bread based on liquid starter without brew with solodised rye grain addition
US9314032B2 (en) * 2012-12-07 2016-04-19 Peter Jay BERNACCHI 0-net carbohydrate all purpose flour
CN103584113A (en) * 2013-10-18 2014-02-19 宿州市皖神面制品有限公司 Processing method of hpyerglycemic health-care vital gluten
CN103584123A (en) * 2013-10-18 2014-02-19 宿州市皖神面制品有限公司 Processing method of vital gluten for invigorating stomach and improving digestion
FR3024940B1 (en) * 2014-08-25 2017-11-10 Fandy Maroc Farine FOOD COMPOSITION SUBSTITUTED AT LEAST PARTIALLY WITH FLOUR
US20160106121A1 (en) * 2014-10-20 2016-04-21 Sweet Earth Natural Foods Seitan Bacon Product
CN105211729A (en) * 2015-11-03 2016-01-06 山东省农业科学院农产品研究所 A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction
BR112022011603A2 (en) 2019-12-12 2022-08-30 Cambridge Glycoscience Ltd MULTIPHASE FOOD PRODUCTS WITH LOW SUGAR CONTENT
CN113519592B (en) * 2021-07-07 2023-07-25 山东匠造烘焙食品有限公司 Toast bread and preparation method thereof
WO2023187211A1 (en) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Dough compositions, products and related methods

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Also Published As

Publication number Publication date
EP0438536A4 (en) 1992-01-02
DE68918702D1 (en) 1994-11-10
IL91755A0 (en) 1990-06-10
ATE112454T1 (en) 1994-10-15
AU4744190A (en) 1990-06-12
DE68918702T2 (en) 1995-03-16
CA2002223C (en) 1995-07-04
WO1990005453A1 (en) 1990-05-31
US4961937A (en) 1990-10-09
AU641628B2 (en) 1993-09-30
EP0438536A1 (en) 1991-07-31
IL91755A (en) 1992-09-06
EP0438536B1 (en) 1994-10-05

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